Harvest:By hand in boxes of 10/15kgs. Subsequently selected on table.
Winemaking:Fermentation takes place at remaining 20/30 days on maceration, depending on varieties
Ageig:12 months in oak barrel 45% American and 55% French
Steak with mushrooms, hare, partridge, lamb, smoked meats, stews and rice with meat, salmon, cod and tuna, smoked meats, eggplant with parmesan cheese, blue cheeses and cured cheese in general.